The days are getting shorter and the nights are getting cooler, and that can mean only one thing, summer is coming to an end. I don’t know about you, but I am not sure where it went. Now don’t get me wrong, I am always excited for fall, the cool crisp air, changing of the leaves, and football of course, but there is one thing that I will surely miss about summer, the abundance of fresh local produce we wait all year long for. Of all the local produce we can get our hands on, I would have to say that Sweet Corn is my all-time favorite. There is so much that one can do with it, boil it, grill it, add it to salads, but my new favorite use has to be creating a sweet, creamy risotto out of it. Boiling the cobs make a perfect stock and fresh cut kernels add the right amount of texture to the finished dish. I hope you enjoy this dish as much as we did!
Ingredients
8 Ears Fresh Sweet Corn
2 Tablespoons Butter
3 Leeks – sliced and rinsed
1 Cup Arborio Rice
½ Cup White Wine
4 Cups Chicken Stock
4 Cups Corn Stock (recipe to follow)2 ounces Goat Cheese
½ Cup Romano Cheese
Salt & Pepper to Taste
Corn Stock
Cut the kernels off the cobs and set kernels aside. Place corn cobs in a pot and cover with water, bring to a boil and let boil for about 40 minutes creating a stock; remove cobs from stock. Combine ½ of the corn kernels and about 4 cups stock in a blender and puree until smooth.
Add corn mixture to a pot with chicken stock and turn on low to keep warm.
Add butter to a large pan on medium to medium-low and melt. Add leaks and sweat out for about 6 minutes, stirring occasionally. Add rice, cook 1-2 minutes stirring constantly, and then deglaze with white wine. Once the wine is dissolved, add 2 ladles full of stock, stir until liquid dissolves. Add 1 ladle of stock at a time and let dissolve stirring consistently throughout. Continue this process until rice is tender, about 45 minutes.
Add Romano and goat cheese, along with remaining corn. Stir until combined. Add salt and pepper to taste and enjoy!
